*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way — via postcards. We’ll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way -- via postcards. We'll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
*Yoko is in China for 10 days! And with no access to Facebook or Instagram, she is sending us photos the old school way -- via postcards. We'll be featuring these snapshots from Yoko in Chengdu and Shanghai all week here on the blog. Enjoy!...
I'd like to start with a little background on the small town of Tsubame-Sanjo. This manufacturing town in Niigata Prefecture produces most of Japan's stainless steel items. If you are enjoying a little cake with a tiny fork in Tokyo or stirring a cocktail...
I've made quite a few dishes using natto (fermented soy beans) in the past years -- from Natto Moffin to sweet Natto Sandwich. If you like natto, it's good with everything (almost), but if you hate natto, you...
The name Caesarean derives from all things related to Caesar, the Roman general whose actions led to the rise of the Roman Empire. It does not derive from the caesarean section, which might have been more fitting, given that entering the bar felt like entering...
We did it. We patiently (or persistently, rather) waited for over two years to get to this point: selling Japanese beers and sakes at Umami Mart! It was a long, drawn out journey but it was all worth the wait. As soon as we...
With the opening of our bottle shop, I have been exploring the world of sake. Daiginjos, Junmais, Yamahais, Namas, I'm trying them all. While tasting all of the different sakes, there is one particular trait I'm always looking for: would this be good in a cocktail? Tis a...
Sake is one of those things that really makes you appreciate locality. It's like the meyer lemons in Berkeley. It's totally cliche and played out, but local food traditions are a sight to behold. The fact that they are native to their land, makes...
In 2011, we visited Hakkaisan, a sake brewery in Niigata. As one of the most well-known breweries in Japan, it was a wonderful experience to walk through the vast facilities, hosted by the production master, Mr. Nagumo. You can read about our visit here. Yoko and...
A recipe for a light, refreshing ice cream using Sakekasu (sake lees). Since the alcohol evaporates in the cooking process, kids can eat it too.
During our visit to Aoki Brewery in Niigata, we were told that the three most important factors of brewing sake is the rice, the water and the people. The rice that breweries use for sake-making are not the usual grains you find at the grocery...
Kayoko and I go to Niigata every February. Our friends in Tokyo gasp in horror, "Why would you go somewhere so cold? In the middle of February?" The reason is kind of simple: it's low season and getting around is cheap and less crowded. And...
A step-by-step recipe for a super moist sake-flavored pound cake, and a thorough explanation about cooking and baking with sake.
We can not tell you how fun it has been at Umami Mart since we've started selling beers and sake. We are America's first Japanese beer shop! And you ain't seen nothin' yet, ya'll. Getting our license to sell alcohol was our...
